Place into a one to two quart plastic container green and red peppers, jalapenos, celery, carrots, and onion. Stir in the salt and fill with cold water to cover. Seal the container and refrigerate overnight.

On the following day, drain the water and rinse the vegetables. Add the garlic, oregano, basil, thyme rosemary, red pepper flakes, olives, vinegar and olive oil. Mix well. Refrigerate for 2 days before using.